976bar,
i made 2 off batches the other night.
in the 1st i used coconut block in place of coconut milk - for the 1st time i was real disappointed with the block - the raw taste came through in what is a very subtle dish. i use block in CTM a lot and the stronger CTM taste must mask the "block" taste (if u eat a bit of the block raw u can detect the "raw" taste straight away).
on the 2nd i used the coconut milk and massive improvement. (ps my wife and myself would have used coconut flour but the lad wanted to try the dish and he prefers block).
we all liked the 2nd go. quite an unusual taste. going fwd i think i would try blending the whole tin of mango (ie the fruit and the juice). on both goes i mashed just the fruit with a fork. i think the Kushi spice mix suits the dish (i tried bassar too).
it's quite a different type of dish - u would not know mango was in it. it's a bit like the kashmiri but still very different. it's a sort of impressive dish which i think we would make for friends as opposed to have during the week.
many thanks for posting the original recipe which i made a guess at a BIR version as follows:
(all in ml)
oil 60
onion fine chopped 60
garlic/ginger 5
bunjarra 30
mix powder 5
chilli powder 1.25
salt 1.25
tom puree 5
base 300
mango mashed 90
coconut milk 60
carnation 30
fresh coriander 30
